Making good fish sauce dipping sauce (nước mắm pha) is a very important skill in a Vietnamese kitchen. My mom didn’t believe that Lamp could cook until she saw that he could make good nước mắm. Likewise, making nước mắm is a nerve-wracking experience for me when we visit his family.
That strong emphasis on good dipping sauce was a major deterrence for me to venture into making vegan dishes. It seemed quite difficult to replace the distinctive taste of fish sauce in the dipping sauce that I am so used to. I finally got the chance to challenge myself when a vegan friend suggested that we get together to make Vietnamese food. Instead of my usual vegan stew, I decided to make vegan chả giò (Vietnamese crispy spring rolls), which of course required a good dipping sauce.
I was quite happy with the way the dipping sauce turned out: the color looked just right and the taste is more complex than simple soy sauce-based dipping sauce